BEET SALAD WITH CARROT, QUINOA, SWEET CORN, SPINACH & ASPARAGUS

Ingredients:

  • ½ cup uncooked quinoa, rinsed
  • 1 cup frozen organic sweet corn
  • ⅓ cup pumpkin seeds
  • 1 medium raw beet, coarsely grated
  • 1 medium carrot, coarsely grated
  • 2 cups packed baby spinach
  • ⅓ bunch thin asparagus spears
  • ⅓ cup sunflower seeds

Sauce:

  • 1 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoons honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • Freshly ground black pepper, to taste

Direction:

  1. First cook the quinoa for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
  2. In a small skillet over medium heat, toast the pumpkin seeds, about 5 minutes. Transfer to a large serving bowl to cool.
  3. Sauce: Whisk together all of the ingredients until emulsified.
  4. In your large serving bowl, combine the toasted pumpkin seeds, cooked sweet corn, prepared beet and or carrot, roughly chopped spinach and cooked quinoa.
  5. Finally, drizzle sauce over the mixture and gently toss to combine.
  6. Stir fry asparagus 10 min. Add salt, pepper to taste
  1. Transfer to a serving bowl or platter and top with asparagus and sunflower seeds. Serve.
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